Ingredients

• 4 units Very ripe plantains (black skin)
• 1/4 cup Pisco (Peruvian brandy)
• 2 tbsp Brown sugar or grated panela
• 2 tbsp Unsalted butter
• 1 tbsp Vegetable oil
• 1 small Fresh Ají Limo, deseeded and finely minced (or 1/2 tsp ají limo paste)
• 1 tbsp Fresh lime juice
• 1 pinch Salt

Instructions

1. 1

   Peel the plantains and slice them into 1.5 cm (about 0.6 inch) thick rounds diagonally.

2. 2

   In a large non-stick skillet, heat the vegetable oil over medium heat. Add the plantain slices and fry them on each side for 3-4 minutes until tender and lightly caramelized. Remove from the pan and set aside.

3. 3

   In the same skillet, add the Pisco, brown sugar, and minced ají limo. Bring to a boil over medium-high heat and reduce the liquid by half until it forms a syrupy consistency (about 3-5 minutes).

4. 4

   Reduce the heat to low, stir in the butter and lime juice. Continue stirring until the butter is completely melted and the sauce is smooth and glossy. Taste and adjust salt if necessary.

5. 5

   Return the fried plantains to the skillet and gently toss to thoroughly coat them with the glaze. Serve immediately as a side dish.

6. 6

   For an elegant presentation, garnish with a few thin strips of fresh ají limo or chopped cilantro leaves.